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Boil water in a kadai by adding 1 bowl water for 1 bowl rice flour.
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Add thymol seeds, sesame seeds, turmeric powder, salt and butter.
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Stir with the spoon and let the butter melt.
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Put rice flour in small batches and mix well so that flour doesn’t form lumps.
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Once mixing of dough is done, off the flame and put the lid and keep aside.
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If you feel the dough is hard, wet your hands and knead the dough well till you observe dough is soft.
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Take a small portion of dough and roll to thin rope and fold to round shape.
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While sticking both the edges of the rope, press edges.
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In a pan add an adequate quantity of oil to deep-fry. Heat oil reaches optimum, put a small piece of batter to check the temperature.
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On medium flame deep fry chegodilu till they turn a golden yellow colour.
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Drain excess oil and put them on a kitchen paper towel.
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Store Crispy Rice Flour Rings in an airtight container to keep crisp for a month.